Rating: 5 stars
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We've substituted the more available Swiss chard for the more authentic but hard-to-find banana leaves. Annatto seeds, also called achiote seeds, are used principally for coloring and can be found in Mexican markets; they're optional in this recipe.

Recipe by Cooking Light May 1995


Recipe Summary test

8 servings (serving size: 1 chicken roll)


Ingredient Checklist


Instructions Checklist
  • Drop the garlic through food chute with food processor on, and process until minced. Add water and the next 8 ingredients (water through pepper), and process until blended. Combine garlic mixture and chicken in a large zip-top heavy-duty plastic bag, and seal. Marinate in refrigerator 8 hours, turning bag occasionally.

  • Remove chicken from bag, reserving 1 cup marinade; set both aside.

  • Heat chicken broth in a large nonstick skillet over medium-high heat. Add onion, cook for 3 minutes or until tender. Add 1/4 cup reserved marinade and tomatoes; bring to a boil, and cook for 5 minutes or until reduced to 2 cups. Remove tomato mixture from heat, and set aside.

  • Drop Swiss chard leaves into a large saucepan of boiling water; cook 30 seconds. Drain and rinse under cold water; drain well.

  • Place 1 chicken breast half in center of each Swiss chard leaf, and top with 1/4 cup of tomato mixture. Fold in the edges of leaves, and roll up; place the chicken rolls in a 13 x 9-inch baking dish. Pour remaining 3/4 cup of marinade over the chicken rolls. Cover and bake at 350° for 50 minutes; uncover and bake for an additional 10 minutes. Serve with the remaining tomato mixture. Garnish with cilantro sprigs, if desired.

Nutrition Facts

164 calories; calories from fat 9%; fat 1.7g; saturated fat 0.4g; mono fat 0.4g; poly fat 0.4g; protein 27.7g; carbohydrates 8.5g; fiber 1.2g; cholesterol 66mg; iron 1.7mg; sodium 603mg; calcium 52mg.